With about one-fourth the land area of the United States, Mexico has as many plant species, estimated at over 20,000. With 300 different species of oaks, 600 to 800 kinds of orchids, more than half the worlds cactus specimens and more varieties of native bulbs than the Netherlands, Mexico is a vast Botanical Garden. Growing wild along Mexico's highways are many flowers that we painstakingly cultivate in our northern gardens. In September you may find pink and yellow cosmos, orange and pink dahlias, three species of marigolds, white and yellow Mexican poppies, blue and white salvia, a small red zinnia, mauve and pink hollyhocks and others.
Many of our familiar herbaceous wild flowers also thrive here. BLOODROOT (Indian Paint), whose rhizomes were used by the early settlers, who dipped lumps of sugar in the syrup for a cough remedy. WILD GINGER broken up makes an aromatic brew for the relief of indigestion and kidney malfunctions. I vividly recall many a cup of hot ginger tea my mother made me drink for a cold. MUSK MALLOW was used by American Indians who crushed the leaves and roots to make a medicinal syrup. Salt and honey were added to treat fistulas in the eyes and alleviate the sting of wasps. VIOLETS with over 800 species were cooked and made into puddings and candy by frugal, vitamin-conscious mediaeval housewives. Today, candied violets, a rare specialty, may be found in some sophisticated confectioner shops. MILKWEED, a native of Syria, has young edible shoots resembling the flavor of asparagus.
Many of our best-loved garden flowers also play an important role in medicine and cookery. The herbaceous Chinese PEONIES, called Shaoyao, were held in great esteem. In Lang Land's Piers Plowman (1380) the seeds were used to impart flavor to meats. In olden times CARNATIONS were used for flavoring foods and drinks. In 1653 the Countess of Kent recommended steeping the highly scented variety in claret or red wine and sugar to flavor salads. COWSLIPS were used in food. A bag of cowslip leaves added to your bath water is soothing to the skin and will add a delightful fragrance to the water. DELPHINIUMS have been cultivated since the time of the Pharaohs. It was believed that the seeds had the ability to ward off scorpions and vermin.
Jasmine has a very romantic background. The Grand Duke of Tuscan in 1699 obtained a very rare species, which he refused to allow to be propagated. However, his canny, lovesick gardener snipped off a twig and gave it to his betrothed with planting instructions. The planting was successful and the girl sold the plants and thus financed their wedding. Tuscany girls still carry a bouquet of jasmine on their wedding day. Jasmine tea is one of the most popular beverages.
The healing properties of the powdered roots of dried GERANIUMS (Gentians) are said to have been discovered by an ancient king. He was so distressed because his loyal subjects were dying of the plague that he prayed to God to send an arrow that would guide him to a healing herb. The arrow plunged into the heart of a geranium. Research on the roots of the plant revealed a remarkable healing power against the dreaded disease. A 17th Century Botanist and Astrologist, Robert Turner claimed: "It resists poisons, putrefaction, the pestilence, and helps digestion. The powder of dry roots helps the bites of mad dogs and venomous beasts, opens the liver and procures an appetite. Wine, wherein the herb has been steept, being drunk, and refreshes such as are overly wearied by travel or are lame in their joints by colds and bad lodgings."
Great grandmothers used to make ROSE PETAL JAM, PRESERVES, JELLIES AND CAKES. ROSE HIPS, the outstanding source of Vitamin C, were used as far back as the 11th Century by the Crusaders to supplement their diet. Rosehips saved the life of an American pioneer family stranded on the Oregon Trail when their oxen died of eating poisonous Laurel. They ate the hips of the wild briar rose that sustained them until rescued. Mediaeval housewives appreciated the nutritional value of NASTURTIUMS and other flowers for salads. Mediaeval knights feasted regularly on VIOLET and PRIMROSE stews and venison garnished with MARIGOLDS, accompanied by PICKLED COWSLIPS sprinkled with VIOLET VINEGAR.
Apart from their medicinal uses, there are many recipes for the use of herbaceous plants for use in cookery, beverages, cosmetics and potpourri. The gourmet cook may like to experiment with some of novel ingredients used by cooks of bygone days. A bouquet of sweet herbs gives a distinctive flavor to the plainest stew. Marigold petals added to soup and mutton dishes toward the end of cooking time adds color and flavor. Tangy nasturtium leaves and flowers add flavor and color to a plain green salad. Violets and primroses, rich in vitamins, may also perk up a salad. The petals of the yellow chrysanthemum blanched in salted water makes a fine garnish for egg and seafood dishes. Flower-scented, flavored sugar may be prepared by filling screw top containers with caster sugar and into each jar tuck a sprig of your favorite plant, such as lavender, rose, scented geranium, rosemary, etc. They add a distinctive flavor to cakes and puddings.
